Serves 4
555 min
Slow Cooker Beef Bone Broth
Recipe GLPRf0626e83751596
A nourishing, deeply flavorful bone broth made by slow-cooking beef bones with aromatic vegetables, bay leaves, and a touch of apple cider vinegar. This collagen-rich broth is ideal for sipping, cooking, and storing for later use. The long, gentle cooking process extracts nutrients and creates a rich, savory base for soups, stews, and wellness applications.
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Ingredients
2 whole carrots, chopped medium
2 stalks celery stalks, chopped medium
1 whole medium onion, chopped
7 cloves garlic cloves, smashed
3½ lb beef bones
2 whole bay leaves
kosher salt, to taste
2 tablespoons apple cider vinegar
enough to cover water
Directions
Chop the carrots, celery stalks, and onion into medium-sized pieces. Smash the garlic cloves with the side of a knife to crack and loosen the skins.
Place the chopped vegetables in the bottom of a 6-quart slow cooker. Arrange the beef bones on top of the vegetables. Tuck the bay leaves among the bones and sprinkle with kosher salt to taste.
Drizzle the apple cider vinegar evenly over the bones and vegetables. This helps extract minerals and nutrients from the bones during cooking.
Add enough cold water to the slow cooker to completely cover all the bones and vegetables—approximately 3 to 4 quarts, depending on your slow cooker's size.
Cover the slow cooker with its lid and set to cook on LOW for 8 to 10 hours. The long, gentle cooking will extract collagen and flavor from the bones, creating a rich, silky broth.
Once cooking is complete, carefully pour the entire contents through a fine mesh strainer into a large bowl or container, discarding the bones, vegetables, and bay leaves. Allow the liquid to cool slightly.
Use the warm broth immediately for soups, stews, or sipping, or transfer to an airtight container for refrigerator storage (up to 3-4 days) or freezer storage (up to 3-4 months). If refrigerated, skim off and discard any solidified fat from the surface before reheating, or leave it for added richness.
